• Home
  • Cheeses
  • Regional selections
  • 'Piemonte '

Piemonte

piemonte eng

Switch Thumb
  • product

    Mini three milks robiola Guffanti Selection

    The tradition of mixing the milk of the three animals is widespread throughout Piedmont and is used to produce a ‘Robiola’ with a more delicate flavour than that of pure goat cheese.

      Categoria : Cheeses, Piemonte, Regional selections

  • product

    100% pasture fed goat’s robiola

    In the area around the Piedmont municipality of Roccaverano in the Langhe, a mixed, sheep, cow and goat’s milk, dairy Robiola is produced.  However, the traditional 100% goat milk version, although both versions has domination of protected origin (DOP) status, has been selected by Guffanti because it is produced by small artisans using the milk [...]

      Categoria : Cheeses, Piemonte, Regional selections

  • product

    Aged Tomino in olive oil

    The tominos are previously left to dry for some time so that they can survive the ripening in olive oil. This can be aromatised with bay, mushrooms, truffles, chilli pepper and olives.

      Categoria : Cheeses, Piemonte, Regional selections

  • product

    Alba robiola

    This cheese should be eaten fresh or slightly ripened and possibly aromatised, as with other Piedmont cheeses, with small pieces of black truffle.

      Categoria : Cheeses, Piemonte, Regional selections

  • product

    Bajta Cheese

    Cheese is a particular expression of the complex development of civilization in the Alps. A highly relevant consideration even at that small world which are Ossola valleys, curiously open to large trades of important and ancient roads and repaired at the same time safeguarding archaic customs.

      Categoria : Cheeses, Piemonte, Regional selections

  • product

    Blu di Lanzo

    This classical cheese from Piedmont is oheese obtained by processing raw cow’s milk from the Valli di Lanzo. It is a blue cheese to be eaten on your table that recalls the great tradition of blues Piedmont.  It is also a long maturing cheese (it can exceed 120 days). Blu di Lanzo has an intense [...]

      Categoria : Cheeses, Piemonte, Regional selections

  • product

    Blue Marble Cow’s Milk Cheese

    Its origins lie on the borders with France in the high Val di Susa and there is another, alpine version produced in very limited amounts.  The influence of France can be identified in the name ‘blu’, recalling the French word ‘bleu’ used to describe the cheese.  Another rare blue, alpine pasture cheese – Murianengo – [...]

      Categoria : Cheeses, Piemonte, Regional selections

  • product

    Blue Marble Goat’s Cheese

    This is a variation of the more commonly known blue-marbled cheeses made with cow and sheep’s milk. Its diminutive size favours the marbling process, whilst the goat’s milk gives it a more intense flavour that blends well with the equally strong flavour of penicillin.

      Categoria : Cheeses, Piemonte, Regional selections

  • product

    Blue toma

    Formaggio di latte vaccino intero a cui viene aggiunto il pennicillium utilizzato per l’erborinatura del gorgonzola. la cagliata viene rotta in due momenti successivi con intervallo di tempo tra le due “rotture”. Stagionatura in cantina a circa 10 gradi per oltre 90 giorni. Prodotto in Piemonte ai piedi del Monte Rosa (da cui prende il [...]

      Categoria : Cheeses, Piemonte, Regional selections

  • product

    Bra Hard Cheese

    In the past, the city of Bra was a market where this cheese produced in the Cuneo mountains was sold. Today, it is produced throughout the province. The two versions of Bra cheese were awarded Dop status in 1982. Bra Hard Cheese ripened for the minimum six months is occasionally called ‘medium mature’ but the [...]

      Categoria : Cheeses, Piemonte, Regional selections

  • product

    BurroinAcqua (butter in water)

    The “secret” of this butter is the selection of cream (obtained by centrifugation of the milk) and the subsequent fermentation obtained by the addition of selected microorganisms. Then the butter obtained is printed by hand as once you put into jars. Putting the butter in water (the butter was born in fresh water), allows you [...]

      Categoria : Cheeses, Featured, Piemonte, Regional selections

  • product

    Capra Mista Sabauda

    Goat cheese produced by the cheesemakers of northeastern Piedmont, after aging in underground cellars for a minimum period of 45 days. A thin crust and light characterizes its delicate appearance, typical of good table cheese, simple in form but of great substance. Excellent with red wines of Piedmont.

      Categoria : Cheeses, Featured, Piemonte, Regional selections

The Alpine pasture

Situated between 1300 and 2200 meters in altitude, the Alpine pastures produce in the heart of summer a greatly reduced amount of amazing cheeses. For 125 years, our trade has been to know the places, the people, and the traditions, in order to select the best of the best of Italian cheese production.

Let us suggest a short itinerary for an outing in the hills of Val Bognanco, in ...Read more

From the artisan dairy

Follow us to get to know the producers of our cheeses: craftsmen from all the Italian regions who cultivate a centuries old craft.

The attention we pay to very typical cheeses leads us to personally deal with the various processing phases within our national territory. The images that foll ...Read more

Our season caves

A good cheese refiner is brought to light an extraordinary range of his knowledge of people, places, animals, for his theoretical competence and dexterity, but also the availability of another equally important requirement: the suitable ...Read more